Argentine
Beef Cuts
Master every cut. From the classic bife de chorizo to the prized entraña, learn how to choose and cook Argentine beef like a pro.
Asado de Tira
Short Ribs
The quintessential asado cut. Cross-cut beef ribs with meat between the bones, perfect for slow cooking over wood fire.
VacĂo
Flank Steak
A flavorful, thin cut from the belly. Has a distinctive grain and intense beefy taste. Essential for any parrillada.
Bife de Chorizo
Strip Steak / NY Strip
Argentina's most popular steak. Cut from the short loin, it's well-marbled, tender, and full of flavor.
Entraña
Skirt Steak
The diaphragm muscle. Incredibly flavorful with a loose texture that absorbs marinades beautifully. Cook it hot and fast.
Ojo de Bife
Ribeye
The king of steaks. Rich marbling throughout makes this the most tender and flavorful cut for steak lovers.
Cuadril
Rump
A lean, flavorful cut from the hindquarters. Versatile and economical, great for roasting or grilling.
Matambre
Rose Meat / Flank Cover
A thin, flavorful cut between the skin and ribs. Often rolled with fillings for matambre relleno.
Colita de Cuadril
Tri-Tip
A triangular cut from the bottom sirloin. Tender with great flavor, perfect for grilling whole then slicing.
Tapa de Asado
Rib Cap
A thin cut that covers the ribs. Very flavorful, often used for quick grilling or milanesas.
Lomo
Tenderloin / Filet Mignon
The most tender cut of beef. Lean and buttery, it melts in your mouth. Best served rare to medium-rare.
Cut Comparison Guide
Find the equivalent cuts in your country and the best cooking method for each.
| Argentine | US | UK | Method |
|---|---|---|---|
| Bife de Chorizo | Strip Steak | Sirloin | Grill |
| Ojo de Bife | Ribeye | Rib Eye | Grill |
| Lomo | Tenderloin | Fillet | Grill/Pan |
| VacĂo | Flank Steak | Flank | Grill |
| Entraña | Skirt Steak | Skirt | Grill |
| Asado de Tira | Short Ribs | Short Ribs | Slow Cook |
| Cuadril | Rump | Rump | Roast/Grill |
| Colita de Cuadril | Tri-Tip | Rump Tail | Grill |
Pro Tips for Cooking
Salt Generously
Use coarse salt liberally. Argentine beef is typically seasoned only with salt—let the meat speak for itself.
Room Temperature
Always bring meat to room temperature before cooking. This ensures even cooking throughout.
Don't Flip Too Much
Flip your steak only once. Let it develop a proper crust before turning.
Rest Before Cutting
Let your meat rest for 5-10 minutes after cooking. This allows the juices to redistribute.